Letang Is The Truth wrote:Schloss schonborn is good. Prager is very good but pretty $$. Poets leap if you can find are excellent value. I have heard good thing about nefarious cellars but never tried. My favorite Riesling tho is tegersneerhof which will be 30-40

Haven't been able to find Louis Jadot Pinot Noir anywhere in PA as of lately, so I decided to go nuts and try some Louis Latour Pinot. I usually don't like spending $19 on a bottle, but last night was an exception. It was excellent, well worth a little extra for something that's noticeably different quality wise.

Letang Is The Truth wrote:Have you tried Albariño? Some claim the Albariño was originally Riesling but transplanted many centuries ago. They are a little drier and less fruity.

They are also the most consistently food-friendly wines I've ever had. Ordinarily I'd never paint with such broad strokes as to declare an entire varietal - without the added context of style of production - to be good with food, but Albariño tends to be the exception that proves the rule. Always a go-to for dinner parties, just the right amount of acidity and fruit.

I went to the vineyard at Hershey when i went out for the AHL winter classic and really liked a couple of their wines...went home with ~$200 of the stuff for myself and my boss at work. Their Gewürztraminer is out of control good.

Letang Is The Truth wrote:Have you tried Albariño? Some claim the Albariño was originally Riesling but transplanted many centuries ago. They are a little drier and less fruity.

They are also the most consistently food-friendly wines I've ever had. Ordinarily I'd never paint with such broad strokes as to declare an entire varietal - without the added context of style of production - to be good with food, but Albariño tends to be the exception that proves the rule. Always a go-to for dinner parties, just the right amount of acidity and fruit.

I picked up a bottle and totally get it.

My shop (which sells wine, beer and liquor) only had three types. I randomly picked this:

"A little leesy on the nose, but mostly it's forward and lemony. The palate is citric and crips as a whistle, with lemon, green apple and a secondary sweetness akin to pineapple. Focused and clean on the finish: chiseled and defined."90 PointsWine Enthusiast

Gaucho wrote:The Spanish have some pretty good wines to go with their lame food.

rioja is my favorite non-french varietal. i find the grape to be very dynamic and really can take on the effects of the terroir. i love a well crafted rioja. also tempranillo is very delicious. regarding south american: malbecs are starting to gain a lot of respect and i anticipate the price of these to start increasing in the next few years.

i wish new zeland wines gained some notoriety. i love the stelvin enclosures.

Gaucho wrote:The Spanish have some pretty good wines to go with their lame food.

rioja is my favorite non-french varietal. i find the grape to be very dynamic and really can take on the effects of the terroir. i love a well crafted rioja. also tempranillo is very delicious. regarding south american: malbecs are starting to gain a lot of respect and i anticipate the price of these to start increasing in the next few years.

i wish new zeland wines gained some notoriety. i love the stelvin enclosures.

Well, um, Rioja is not a grape, it's the production region. They do grow a lot of Tempranillo and Grenache, though.

I personally love Italian and Australian wines, mainly Primitivo, Syrah and Nero d'Avola.

Gaucho wrote:The Spanish have some pretty good wines to go with their lame food.

rioja is my favorite non-french varietal. i find the grape to be very dynamic and really can take on the effects of the terroir. i love a well crafted rioja. also tempranillo is very delicious. regarding south american: malbecs are starting to gain a lot of respect and i anticipate the price of these to start increasing in the next few years.

i wish new zeland wines gained some notoriety. i love the stelvin enclosures.

Well, um, Rioja is not a grape, it's the production region. They do grow a lot of Tempranillo and Grenache, though.

I personally love Italian and Australian wines, mainly Primitivo, Syrah and Nero d'Avola.

The drop was entirely intentional. Dyke and his partners at Mira are following in the footsteps of a few European winemakers who have chosen to age their wine underwater. Some have done it out of necessity (ocean space is free), and others, noting that vintage wines salvaged from shipwrecks have been lauded for their complex, mellow character, in the name of flavor. Dyke is interested in the latter.